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Apple Crumble Pie

Servings 6 people
Author Natalie

Ingredients

For the crust:

  • 100 grams (3/4 cup) AP flour (see notes for the gluten-free version)
  • 70 grams of cold butter cut into cubes see notes for the dairy free version
  • 30 grams (3 tablespoons) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2-3 tablespoons water or cold milk as needed

For the apple filling:

  • 4-5 Granny Smith apples peeled
  • 70 grams (1/3 cup) sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • A little ground cinnamon

For the crumble:

  • 70 grams (1/2 cup) AP flour
  • 70 grams (1/3 cup) sugar
  • Pinch of salt
  • 70 grams of cold butter cut into cubes

For serving:

  • sugar powder

Instructions

Crust:

  1. In a food processor with a steel blade place flour, butter, powdered sugar, vanilla and salt and process until a crumbly mixture is obtained.
  2. Add a little water or milk and continue to blend until large chunks of dough are obtained.
  3. Transfer the dough to a lightly floured work surface, unite by hand and flatten into a disc shape.
  4. Wrap in cling film and refrigerate for about an hour before rolling.
  5. On a floured surface, roll the dough to a thickness of 3-4 mm and place it in the pan to form a crust.
  6. Prick the base of the crust with a fork.
  7. Freeze the crust for about 30 minutes.

Apple filling:

  1. Peel the apples, cut into cubes and place in a bowl.
  2. Add sugar, cornstarch, vanilla and cinnamon and mix until all the apple cubes are coated in the sugar and cinnamon mixture.
  3. Pour the apple filling over the frozen crust and press it tightly until it completely fills the entire crust to the top.

Crumble:

  1. Put flour, sugar, salt and cubes of cold butter in a bowl and process by hand into a crumbly mixture.
  2. Sprinkle the crumbs on top of the apple layer generously.

Baking:

  1. Preheat oven to 180 Celsius degrees.
  2. Bake the pie for 30-40 minutes or until golden brown and there is a wonderful smell all over the house.
  3. Cool for a few minutes at room temperature and carefully transfer to a serving plate.
  4. Sprinkle with powdered sugar and serve.

Recipe Notes

  • The pie is at its best on the day of preparation, but kept in the refrigerator in a closed container for up to 3 days.
  • It is recommended to serve the pie hot. If desired, you can add an ice cream scoop on the side.
  • Do you only have a pie pan with a diameter of 24 cm? Double the amount of the recipe 1.5 times. The baking time will also be slightly longer.
  • Instead of apples, you can make the pie with pears in the same amount. The taste of course will change accordingly.
  • Gluten-free version: Use gluten free flour mix in the same amount instead of AP flour.
  • Dairy free/ vegan version: In the dough and crumble - use 60 grams of cold coconut oil instead of butter. You can also use margarine or a vegan butter in the same amount instead of the butter.
  • The recipe can also be prepared with 80% whole spelt flour. Some fluids may need to be added.